Cinnamon Carrot Coffee Cake

I love carrots, and a little spin from the classic carrot cake will transfer this cake into a breakfast coffee cake favorite. Feel free to decorate with cream cheese frosting or powder icing, but it good as is.

Ingredients:
2 cups cake mix
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1/4 cup coconut oil, melted
1/4 cup butter melted
1/2 cup sugar
1/2 cup sour cream
2 cups carrots, finely chopped
Cinnamon streusel topping:
1/3 cup all-purpose flour

 

1/3 cup brown sugar
1/4 tsp cinnamon
3 tbs walnuts, chopped
3 tbs butter, cut into small pieces

Directions:
Combine the streusel topping ingredients in a bowl. Use fork to mix the butter until well combined.

Combine cake mix, cinnamon, nutmeg, and all spice in a bowl

Butter a 9” x 9” cake pan and set aside
Preheat oven to 350°.
In a stand mixer bowl, beat eggs, sugar, and oil until smooth.

Gradually beat in the flour mixture and sour cream. Beat on slow speed until well mixed.

Stir in carrots and mix until incorporated.

Pour the batter into the prepared cake pan.

Top with the streusel. Bake in oven for 40 minutes or until a toothpick inserted in the center comes out clean.